July 2013

For those of you that don’t know the story of Richard McGary’s combination of extreme fun and generosity, you need to read about the McGary Chili Challenge. For those of you who do know the story, you will appreciate that there was plenty in that food parcel. Given the continuing downbeat economy in Europe, I need to let you all know that we are very happy to receive such gifts in Ireland. Particularly, if they are as well thought out as Richard’s.

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I entered the Irish Blog Awards, as most of you darling people know by now. While perusing the Blog Awards Ireland site and dreaming of the personal gratification and glory that could (might, may, may not, probably won’t, no chance sucker…) be bestowed on my humble blog, I noticed a Glenisk competition. Those who have read my rant on the subject of blog sponsorships / advertising might be forgiven for assuming (ass of u and me) that I did not approve of such things. Let’s get the record straight….

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…to try this dish. It’s too good to keep to myself. In recent times, I have been making the case for keeping it simple. This has been more of a reflection of how I am trying to live my life (trying and failing) than for any higher gastronomic purpose. In an effort to prevent world shortage and escalating prices, I have tried to dissuade you from buying beef short ribs. You discouraged yourselves when it came to monkfish cheeks. So you might be surprised when I highly recommend you try something of truly spectacular quality and ease of preparation.

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Perhaps the only way to prevent my images being stolen and used illegally.

Imagine you are an art lover. Imagine how you would feel if some gang of low-lifers climbed in your bedroom window during the night and made off with some of your most prized artworks. The thieves head off to their houses and hang your work on their walls. They claim it for their own and ask their friends around to admire it. Pretty low behaviour in my estimation. In fact, it’s the pits.

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If you have read my piece on hospital food, you should be interested in this post. In some of the comments (online and off) about my best efforts at recreating a 1970s recipe for chicken liver paté, there was an implied criticism. “More like a tureen.” or “Are they pieces of livers in there?” or “Have you ever done a smooth one?” left me with the impression that while you all loved my efforts, you might have had a different view if you had to eat the stuff.

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I laughed at the word NOMINATE. I am destined to get your vote. Think about the appropriateness to a food blog; NOM in ATE. Get it? Of course you do. Now, if I expect you to nominate me in the Irish Blog Awards, I need to give you something. So I am giving you this fantastic recipe for Honey Mustard Chicken Drumsticks. I came across the recipe and modified it from The Barbecue Book by Eric Treuillé & Birgit Erath published by DK – The best barbecue book I have ever encountered.

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I have my moments. Normally, I am a pretty forgiving kind of guy. But, there are the days when the blood sugars are low and the sleep quota is less than it should be. My normal placid aura becomes a dangerous, seething cauldron of raw intolerance. Old ladies, who on another day might well be helped across the road run the risk of having the walking sticks kicked from their arthritic grasp. That casually dropped cigarette butt gets dropped back in the window of the offenders car. And, God help the errant dog-walker who does not clear up after their pooch. Yes, I have days when I can be totally hard-assed.

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A bit about me

When I am not working, I like to cook for my family and friends. Since starting this blog, I have won the Best Newcomer in the Blog Awards Ireland in 2012, and Best Food and Drink Blog in the Blog Awards Ireland 2013, Best Food and Drink Blog the Blog Awards Ireland 2014 and Best Overall Blog 2014, Finalist in Blog Awards Ireland 2015, been featured on Freshly Pressed in 2015 and won Best Food Blog in the 2016 Blog Awards Ireland, so I must be doing something right.
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